Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS13560 and ABI39_RS13565 overlap by 4 nucleotidesABI39_RS13565 and ABI39_RS13570 are separated by 11 nucleotidesABI39_RS13570 and ABI39_RS13575 overlap by 4 nucleotidesABI39_RS13575 and ABI39_RS13580 are separated by 8 nucleotides ABI39_RS13560: ABI39_RS13560 - sugar transferase, at 3,537,785 to 3,538,405 _RS13560 ABI39_RS13565: ABI39_RS13565 - acetyltransferase, at 3,538,402 to 3,539,007 _RS13565 ABI39_RS13570: ABI39_RS13570 - glycosyltransferase family 4 protein, at 3,539,019 to 3,540,164 _RS13570 ABI39_RS13575: ABI39_RS13575 - YdcF family protein, at 3,540,161 to 3,540,919 _RS13575 ABI39_RS13580: ABI39_RS13580 - hypothetical protein, at 3,540,928 to 3,541,488 _RS13580
Group Condition ABI39_RS13560 ABI39_RS13565 ABI39_RS13570 ABI39_RS13575 ABI39_RS13580
carbon source Galactan from Potato (C) -0.9 +0.1 +0.0 -1.1 -0.3
carbon source D-Mannose 2.5 mg/ml (C) +0.5 -0.3 -0.4 +0.1 -0.3
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.3 -0.1 -0.4 +0.6 -0.2
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) -0.8 +0.3 +0.4 -0.1 -0.1
carbon source Galactan from Potato (C) -0.8 +0.7 +0.2 -0.4 -0.0
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) -0.6 +0.5 -0.0 -0.1 +0.1
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -0.1 +0.3 +0.2 +0.2 -0.6
carbon source amylopectin from maize (C) +0.2 +0.3 -0.5 +0.8 -0.6
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) -0.5 +0.3 +0.3 +0.2 -0.3
carbon source Beta-Lactose 2.5 mg/ml (C) +0.4 -0.4 +0.1 +0.3 -0.3
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -0.2 +0.4 +0.1 +0.3 -0.5
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) +0.2 -0.1 -0.1 +0.6 -0.5
carbon source Beta-Lactose 2.5 mg/ml (C) +0.5 -0.3 +0.2 +0.2 -0.4
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.6 -0.5 -0.1 +0.6 -0.4
carbon source B-glucan from yeast (C) +0.4 +0.4 -0.1 -0.1 -0.4
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +0.4 +0.2 -0.0 +0.5 -0.7
carbon source polygalacturonic; autoclaved 2.5 mg/ml (C) -0.4 +0.5 +0.1 +0.3 -0.0
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) -0.7 +0.5 +0.7 +0.0 -0.0
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.7 +0.7 +0.7 -0.2 +0.1
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) +0.4 +0.2 +0.1 +0.4 -0.4
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) +0.4 -0.0 +0.1 +0.7 -0.5
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.3 +0.5 +0.2 +0.5 -0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.6 +0.4 +0.6 +0.0 +0.4
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) +0.6 +0.0 +0.2 +0.8 -0.4
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) -0.4 +0.2 +0.4 +0.5 +0.3
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) +0.3 +0.2 +0.2 +0.5 -0.1
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.3 +0.3 +0.6 +0.2 +0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) -0.1 +0.5 +0.5 +0.4 +0.2
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) +0.3 +0.5 -0.0 +0.7 -0.0
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.1 +0.5 +0.7 +0.3 +0.4
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